Ingredients
4
4 servings
- •1 pound fresh asparagus
- •1 tablespoon refined coconut oil
- •8 ounces sliced cremini mushrooms
- •1 clove garlic, minced
- •flaky sea salt to taste
- •ground black pepper to taste
Instructions
- Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
- Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.
Nutritional Facts
Per 4 servings
- Calories: 72
- Carbohydrate: 7g
- Fat: 4g
- Fiber: 4g
- Protein: 5g
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